Zucchini carpaccio

About this recipe

This zucchini carpaccio is healthy, easy to prepare, great for summer, and a crowd-pleaser. If you have never tried raw zucchini, this is the perfect recipe for you to try it out. This vegan carpaccio is also an ideal keto zucchini recipe.

You may be wondering, what is zucchini carpaccio? In classic Italian cuisine, carpaccio is a dish typically made with thinly sliced raw beef or fish; however, this recipe provides a unique take on the traditional dish.

I used thinly sliced raw zucchini as the main ingredient, which is then delicately dressed in a light and zesty vinaigrette. The result? A delightful combination of flavors that will tantalize your taste buds.

Whether you’re prepping for a dinner party or just looking for something to munch on, zucchini carpaccio is a perfect option.

What is carpaccio ZUCCHINI?

Zucchini carpaccio is a thinly sliced raw zucchini dish with extra virgin olive oil, lemon or lime juice, and salt topped with fresh basil and sprinkled chopped walnuts.

How to prepare the zucchini for the carpaccio?

The best way to slice the zucchini for the carpaccio is with a mandoline. You could also use a very sharp knife or a vegetable peeler. If you use a vegetable peeler, the slices will be lengthwise.

The main idea is to slice them thinly and plate the slices of zucchini in a single layer. This way, the raw zucchini can “absorb” the flavors of olive oil and lemon juice. Use medium zucchini, as they are easier to manage.

thinly sliced zucchini on a white platter

What does raw zucchini taste like?

First of all, yes, you can eat raw zucchini and yellow and green zucchini. They have a mild flavor, so it is best not to use strong-flavored dressings, as they could overpower them; use mild sauces to enhance them.

Here are some tips and tricks to prepare this zucchini carpaccio:

Don’t follow this recipe EXACTLY. Use this recipe as a guide; you don’t have to follow the exact measurements or other fancy preparation methods.
On the slicing part. Just slice the zucchini very, very thin. You could use a mandolin or a food processor to achieve a more consistent size and thickness of the vegetable.

Serve This zucchini carpaccio with

Pasta with classic vegan pesto
It is also great with sandwiches or quesadillas
With focaccia or pizza
One pan onion and tomato pasta

Switch it up 

•by adding jalapeño slices or other fresh herbs like fresh mint

•by using pistachios, almonds or pine nuts instead of walnuts

•by grating some vegan parmesan cheese on top or zesting a lemon

•by adding vegan parmesan shavings or vegan feta cheese

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Zucchini Carpaccio

Alejandra Graf

Zucchini carpaccio is a light and elegant dish that showcases the fresh, delicate flavors of thinly sliced zucchini. Drizzled with lemon and olive oil, sprinkled with nutty Parmesan, and finished with a touch of sea salt and cracked black pepper, basil and hazelnuts, this carpaccio is the perfect balance of simplicity and sophistication. It's a refreshing appetizer or side dish that's both beautiful to look at and delightful to eat, making it a perfect addition to any summer meal.

5 de 2 votos

Prep Time 10

Total Time 10

Course Appetizer

Cuisine Plant-based cusine

Servings people

Calories 84 kcal

Equipment

Mandoline

Ingredients

1 zucchini, use a large one
1 Lemon, zest and juice
2-3 tablespoons Olive oil
pinch salt and pepper
1/4 cup hazel nuts, walnuts, pecans or pinenuts
10 leaves basil, julienned
grated parmesan cheese

Instructions

Slice zucchini with a mandolin or a food processor fitted with a slicing disc. If you don't have any of these things use the sharpest knife you have and slice it the thinnest you can.
Set the slices on a platter in a single layer. Sprinkle with lemon zest, salt, and black pepper. Drizzle with lemon juice and olive oil. Finish by adding grated parmesan, basil, and chopped hazelnuts.

Notes

Safety First: When using a mandoline, always use the hand guard to protect your fingers. If you don’t have a guard, consider wearing a cut-resistant glove.
Best Enjoyed Fresh: Zucchini carpaccio is best enjoyed immediately after preparing, as the zucchini can soften and release moisture over time.
Prep Ingredients: Slice the zucchini and keep it in the fridge layered between paper towels to absorb excess moisture. Add dress just before serving.
Presentation Matters: Arrange the zucchini slices neatly on a plate, slightly overlapping them for an attractive presentation. Drizzle the vinaigrette evenly and finish with the toppings just before serving.

Nutrition

Serving: 1servingCalories: 84kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 3mgPotassium: 147mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 16mgCalcium: 17mgIron: 1mg

Keyword plantbased carpaccio, vegan carpaccio

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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